New Posts  All Forums:Forum Nav:

I need advice...

post #1 of 3
9/26/04 at 1:45am
Thread Starter 
This is not directly related to school, but I wouldn't mind a little advice. I've been cooking (for a living) for a bit over a year - I love this industry, love working in kitchens. I've risen to the top of every kitchen I've worked in pretty quick, and I feel my skills are very good (despite not having been to culinary school). I had an interview in a very good restaurant (haute cuisine, one of the top restaurants in the city). I now have an on-the-job interview - 1 day of work to show what I've got. Just wondering what you chefs look for in a new employee, what impresses you on the first day, etc... I'm confident in my skills, know what I've got to do, but some extra advice is always nice.
Reply

Featured Stories on ChefTalk.com

When Cooks Cook for Themselves
A clinical look at how a restaurant runs
Follow ChefTalk on Pinterest!
post #2 of 3
9/26/04 at 8:21am
I recently had to "prove myself" aswell. If i was to do it over again i would make my courses more simple and concentrate more on flavour and balance. I would do things that i was acustomed with. I would also plan my menu around the job i was going for. For example, I was going for the job in the Banqueting area and did a four course a-la-carte feast which would have been difficult to replicate for 200. I still got the job but could have saved a head ache!!!
Reply
post #3 of 3
9/28/04 at 4:56pm
When I was in your shoes, here's what I always assumed the chef was looking for:
  • How well could I follow directions?
  • How well could I follow directions and ask questions that clarified any points I might not understand because of different use of terminology?
  • How well could I follow directions and not say, "Oh, that's not how I had to do it at [fill in another restaurant name]."
  • How well could I get through the day without ever saying, "Oh, that's not how we did it at [fill in the restaurant name]."
  • How well could I get along with the staff already there, and they with me?
  • Could I keep up with the pace and not spazz out or go into deer-in-headlights mode?
  • Was I clear about what I knew, and had the brains to ask about stuff I didn't, or did I try to bluff my way through?

And when I was hiring, guess what? That's exactly what I looked for!
"Notorious stickler" -- The New York Times, January 4, 2004
Reply
New Posts  All Forums:Forum Nav:
  Return Home

Featured Stories on ChefTalk.com

When Cooks Cook for Themselves
A clinical look at how a restaurant runs
Follow ChefTalk on Pinterest!